‘Tis The Season…..Christmas Cake

Ingredients
250g sultanas
250g seeded raisins
250g currants
200g mixed glace cherries, chopped in halves
½ cup mixed peel
¼ cup brandy
¼-½ cup sherry (I use a combination  of  equal parts of sweet, cream, and/or dry)
250g butter, chopped
¼ cup jam (I like cherry but you can use plum or apricot)
1 cup firmly packed dark brown or brown sugar
½ cup hot water
½ [...]

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Spaghetti alla Granseola (Spaghetti with Blue Swimmer Crab, Cherry Tomotoes & Basil)

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Pasta Fatta In Casa (Fresh Pasta)

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Wagyu Burger

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Classic Cheese Souffle

Ingredients
30g of plain flour
30g butter
1 cup warm milk
3 Tablespoons freshly grated Gruyere cheese
2 Tablespoons freshly grated Parmesan cheese
5 eggs separated
Salt and black or white pepper
Extra butter for coating ramekins
1-2 finely grated Parmesan cheese for coating ramekins
Butter for greasing baking paper if making the cheese sauce ahead of time.
Preheat oven to 200 degrees.
Butter a 1 litre [...]

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Creme Caramel

Ingredients
Caramel
200g sugar
A little water
Teaspoon of red wine vinegar
Custard
6 eggs
200g caster sugar
2 vanilla pods
1 litre milk
Preheat oven.
To make the caramel, heat the sugar, water and red wine vinegar in a small heavy based saucepan. Cook over a medium heat without stirring.
When it’s reached a dark, tanned syrup colour and consistency, pour into ramekins or a large [...]

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Candied and Preserved Cumquat Recipes

The following are resources I have referenced:
Preserved Cumquats
500g cumquats + water
625g sugar
1 cup water
Prick the cumquats just once with a skewer.  Bring 3 cups water to the boil, add the cumquats and gently simmer for 10 minutes.  Drain.
Place the sugar and cup of water in a saucepan and bring to the boil then boil for [...]

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Doughnuts

Ingredients
2 cups plain flour
1/2 – 3/4 cup sugar (depending on how sweet you want them)
1/2 teaspoon dry yeast
1 tablespoon melted butter
1/2-1 egg lightly beaten
About 1/2 cup water &/or milk mixture (warmed)
Pinch of salt
Optional: Pinch of spice (eg. cardomom, cinnamon, nutmeg, allspice, ginger)
Vegetable Oil for deep frying
All pastry ingredients should be allowed to come to room [...]

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Cumquat Tart with Candied Peel and Vanilla Ice Cream

Ingredients
Sweet Shortcrust Pastry
225g plain flour
45g pure icing sugar
125g chilled unsalted butter, diced
2 egg yolks (from 59g eggs)
Eggwhite
Filling
1/2 – 3/4 cup preserved cumquats pureed with cumquat syrup
6 Eggs (room temperature)
250g caster sugar
150-200ml pure pouring cream (min 35% fat)
To Serve
Candied cumquat peel
Pure icing sugar to dust
Extra caster sugar for carmalising the top
Vanilla ice cream, whipped cream or [...]

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Slow Roasted Lamb Shoulder with Celeriac Puree

Ingredients
Lamb shoulder (Suffolk, Flinders Is, Saltbush, Castricum or  Junee) fat untrimmed
1-2 Garlic heads halved length ways
1 Carrot quartered
1 Celery Stick quartered
1 Brown onion quartered
Dry white wine wine (a good splash or more)
Chicken stock/glaze (good quality) or water (anything up to 1 cup of stock or 1/4 cup chicken glaze mixed with 1 cup of water)
Couple [...]

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